Question On a Barley Wine

[Acaciadrian]

Hello all,

My brother-in-law and I recently brewed a decently big Barley Wine(All-Grain-OG 1.100) and let it sit in the primary for 2 weeks, then racked to the secondary where it has been for just shy of 3 weeks. The problem is I made a rookie mistake of dry hopping(.5 oz East Kent Golding whole hops) it once it went into the carboy(secondary). I had completely forgetting about hop vegetal flavors this could add. So now we are in a jam as to what to do.
Should we bottle it and let it condition in there? Rack to a different fermentation vessel without the hops?
OR let it sit?
Our original plan was to let it sit int he secondary 4-6 months before bottling.

Any help would be appreciated!

 

[danfalcone]

You can bottle condition. As long as you have hit terminal gravity it will be fine. I rarely let anything sit for more than a month in secondary, and always bottle condition.

 

[BrewHound]

IMO barleywines exist for bottle conditioning. Every couple of years I make a barleywine with the intention of getting it bottled and put away for at least a year before I open any of them. Label it "do not open 'til Xmas"!

 

[SnakeRidge]

I think you've got your answer: as long as gravity is stable, go ahead and bottle it. Also to ease your mind, a half ounce of hops is not a whole lot in (I assume) 5 gallons of a really big beer.

 

[oach]

I would rack it again and let it bulk age. You could even dry hop before you bottle as that half ounce of wasted hops will have left that beer by the time you plan on bottling. When you bottle, you will probably need some viable yeast as well added to the bottling bucket.